In medium skillet cook pancetta, celery, and shallot over medium heat 5 minutes, stirring occasionally. Add chopped apple. Cook 3 to 4 minutes more or until apple is just tender and pancetta is browned and just crisp. Remove from heat; cool 5 minutes.

Spoon about 2 teaspoons apple mixture into cup of each Belgian endive leaf. Top apple mixture evenly with goat cheese and garnish with chives. Makes about 12 hors d’oeuvres.